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Wednesday, 6 June 2012

Tom and I went to a jubilee party at a friends yesterday and as our contribution we took some finger sandwiches and this Jubilee Jelly.

I think I went a bit overboard with the cream topping, but hey at least it looked patriotic. The base is Elderflower jelly with strawberries, the middle is vanilla cream and then it's all topped with grated white chocolate, mini meringues, Strawberries and Blueberries and of course union jack cocktail sticks.

It was very yummy and I thought I would share the recipe with you:

Jubilee Jelly

To make the Elderflower jelly with Strawberries (makes 2 litres of jelly)

1 bottle of 500ml Elderflower cordial

2 punnets of Strawberries

24 leaves of Costa gelatine

Mix the elderflower with water
to make 2 litres of liquid. Chilled foods, like jelly, lose some of their
flavour so use double the quantity of cordial you would normally if you were
making a drink. (I used the whole bottle of cordial as it was quite a weak tasting cordial)

Cut the leaf gelatine into small
pieces and place in a heat-proof bowl with a dash of the Elderflower liquid.

Leave it for 10 minutes, then
rest the bowl on a pan of simmering water and melt the gelatine. Mix thoroughly
with the remaining juice and pour into your mould and put in fridge.

Hull and wash the fruit and set
it aside. The jelly needs to be almost set, which will take about two hours,
before you push the strawberries into it. Do it too soon and they'll float.
You're aiming for a crystal clear gel with the strawberries evenly distributed
through it, looking as though they're just hanging there.

To make the Vanilla Cream:

600 ml double cream

a teaspoon of vanilla extract

75g Icing Sugar

Place the cream, vanilla and sugar into a bowl and whip until stiff enough to spread (similar consistency to cream cheese).

Spread this over the top of the jelly once set, grate a fine layer of white chocolate over the top, and decorate with meringues and fruit.